Commercial Kitchen Maintenance Checklist, Keep Your Restaurant Running Smoothly
A commercial kitchen maintenance checklist by area, with what staff should do daily, weekly and monthly, and when to call a pro for hoods, HVAC and coolers.
Key takeaways
- Fire extinguishers get a monthly visual check by staff and professional maintenance once a year.
- Hood and exhaust systems need professional cleaning on a schedule set by cooking volume, from monthly for solid fuel to yearly for low-volume kitchens.
- Clean or vacuum walk-in and reach-in condenser coils every 1 to 2 weeks, and check the door seals for gaps at the same time.
- Wipe down cooking equipment every day, deep clean griddles and ovens every week, and boil out fryers every 2 to 4 weeks.
On this page
A commercial kitchen maintenance checklist splits the kitchen into areas (fire protection, grease, HVAC, refrigeration, cooking equipment, beverage dispensers, walls and floors, pests, dishwashers and front counter hardware) and sets two schedules for each one: the quick checks your staff do daily, weekly or monthly, and the service a licensed pro does every few months or once a year. Below you will find both schedules for every area, plus a summary table you can print or copy into your own system.
Consistent, regular maintenance is what keeps a restaurant running smoothly. It pays off in four ways:
- Your equipment lasts longer
- Your restaurant stays open instead of waiting on repairs
- You get fewer equipment failures in the middle of a shift
- Your energy bills stay lower
If you are building a full program around this checklist, our guide to preventive maintenance for restaurants covers how to plan it.
The Basic Areas of a Commercial Kitchen
Most restaurant kitchens have specific areas to manage. Looking after each one keeps the kitchen safe and up to standard during service.
- Fire Protection
- Grease Management
- HVAC Systems (AC & Heating)
- Refrigeration (Coolers & Freezers)
- Cooking Equipment
- Dispensers
- Walls, Ceilings & Floors
- Pest Control
- Dishwashers
- POS, Tablets, Printers, Etc.
These areas need regular inspection, cleaning and maintenance so they work efficiently and pass inspection.
Some areas, like fire protection, need a licensed professional to inspect and service them. Others need general cleaning and upkeep that your restaurant staff can handle.
Kitchen Maintenance Schedule at a Glance
Here is the whole checklist in one table. Use it as a quick reference, then read the sections below for the steps behind each task.
| How often | Staff tasks | Professional service |
|---|---|---|
| Every day | Wipe down cooking equipment, clean soda nozzles, sweep and mop floors, clean walls and windows, check drains, watch for pests | |
| Every week | Clean hood filters, check the grease trap, deep clean griddles and ovens, clean floor drains and ceilings, clean and check the dishwasher | |
| Every 1 to 2 weeks | Clean condenser coils, check thermostats and door seals on coolers and freezers | |
| Every 2 to 4 weeks | Boil out fryers, clean ice machines, descale coffee machines, deep clean drink dispensers, clean behind and under equipment | |
| Every month | Check the fire suppression system and extinguishers, look over the hood and ducts, inspect blower belts, rinse make-up air filters, change HVAC filters, flush soda lines, deep clean ice cream, slush and beer equipment | Pest control visit |
| Every 3 to 6 months | Hood and duct cleaning (based on cooking volume), grease trap pumping, dishwasher service, ice machine deep clean | |
| Every 6 months | Fire suppression system, exhaust blower, make-up air unit, AC before summer and heat before winter | |
| Every year | Fire extinguishers, walk-in and reach-in refrigeration, cooking equipment inspection, floor drains and plumbing |
Let’s take a closer look at each area.
Fire Protection Maintenance
The restaurant kitchen is a high-risk area for fires. Open flames, grease buildup and high heat all add to the risk.
That is why operators make sure the right fire protection system is in place, and that it is inspected, cleaned and maintained on schedule. For a closer look at the suppression side, see our guide to fire suppression system maintenance for commercial kitchens.
Ansul System / Fire Suppression System
(Every 6 Months) : Professionally serviced.
(Every Month) : Staff visually inspect it for leaks or physical damage.
Fire Extinguisher
(Every 12 Months) : Professionally serviced. NFPA 10, the standard for portable extinguishers, calls for annual maintenance.
(Every Month) : Staff visually inspect each extinguisher for tampering or damage. Our free fire extinguisher inspection checklist lists what to look at.
Grease Management
Restaurant grease management means cleaning, storing and properly disposing of the grease waste that cooking creates. Grease usually comes from animal fats, food waste and cooking oils.
Staying on top of it prevents dangerous fires and blocked pipes and drains. It also keeps the whole restaurant cleaner.
Hood Exhaust Cabinet & Duct
(Every 3-6 Months) : Professionally serviced. NFPA 96 sets the interval by how much you cook: monthly for solid-fuel cooking, quarterly for high-volume kitchens (24-hour, charbroiling, wok), every six months for moderate volume and yearly for low-volume kitchens such as seasonal operations.
(Every Month) : Staff visually inspect it for areas of heavy grease buildup, which are a fire hazard. The hood and exhaust cleaning checklist covers the details.
Hood Filters / Grease Filters
(Every 3-4 Months) : Professionally serviced (ideal, but not required).
(Every Week) : Basic cleaning by staff. Remove the filters, wipe off the grease, wash them with soap and water, dry them and put them back.
Grease Trap
(Every 3-4 Months) : Professionally serviced.
(Every Week) : Staff visually inspect it for overflow and leaks.
Commercial HVAC Maintenance
Looking after the HVAC system is another top priority. Our HVAC preventive maintenance checklist for restaurants goes deeper on this area.
A well-maintained HVAC system gives you better air quality, lowers the risk of fire and makes the restaurant more comfortable for guests and staff. It also uses less energy than a neglected system that has to work harder to do the same job.
Hood Exhaust Blower
(Every 6 Months) : Professionally serviced (make sure the belt is replaced every 12 months).
(Every Month) : Basic maintenance by staff. Inspect the belt for wear, and listen to the fan and bearings for unusual noise (grease them if needed).
Swamp Cooler / Make-Up Air Unit (MAU)
(Every 6 Months) : Professionally serviced (make sure the belt is replaced every 12 months).
(Every Month) : Basic cleaning by staff. Remove the cabinet filters and hose them down with water (no soap or chemicals).
AC Unit / Heating Unit
(Every 6 Months) : Professionally serviced before summer (for cooling) and again before winter (for heating).
(Every Month) : Basic maintenance by staff. Change the air filters.
Note: When you hire professionals for your HVAC system, make sure they check the air balance in your kitchen.
The hood exhaust system pulls air out of the kitchen. At the same time, the swamp cooler or make-up air unit pushes fresh air back in.
These two airflows must be balanced. If they are not, you get a slight vacuum or slight pressure inside the kitchen, which adds wear to the system and wastes energy.
Commercial Refrigeration Maintenance
Sticking to a plan for all your refrigeration maintenance saves money and cuts down on breakdowns.
Regular preventive maintenance on every refrigeration unit (walk-ins, reach-ins, display coolers and so on) keeps them using less energy and helps them last longer. Coolers with dirty coils and worn door seals run longer to hold temperature, which costs you in energy and wear.
Walk-in Coolers / Walk-in Freezers
(Every 1-2 Weeks) : Basic maintenance by staff. Clean or vacuum the condenser coils. Brush debris off the evaporator fan. Check and calibrate the thermostat.
Inspect the door seal for air gaps or leaks. Check all around the door, including the top, bottom and hinge side. Look for poor airflow and make sure nothing blocks the vents. Our walk-in cooler maintenance checklists break these steps down further.
(Every 12 Months) : Professionally serviced.
Reach-in Coolers / Reach-in Freezers
(Every 1-2 Weeks) : Basic maintenance by staff. Clean or vacuum the condenser coils. Clean or vacuum under and behind the unit.
Check and calibrate the thermostat. Check the door seal for air gaps or leaks.
(Every 12 Months) : Professionally serviced.
Commercial Cooking Equipment Maintenance
Well-maintained cooking equipment heats evenly and recovers faster, so your line keeps up during a rush.
Cleaning and maintaining it regularly also makes your operation more efficient, boosts productivity and keeps your staff and guests safe.
ALL COOKING EQUIPMENT
(Every Day) : Remove or scrape off all food debris. Wipe grease off cooking surfaces and the area around them. Only use the manufacturer’s recommended cleaning solutions, and avoid harsh chemicals such as bleach. Sanitize high-touch surfaces (handles, knobs, keypads and so on).
When in doubt, use a clean, dry cloth. If you use a damp cloth, make sure the surface dries so rust does not form.
Visually inspect all around each unit for fire hazards.
(Every 12 Months) : Professionally inspected (and serviced as needed).
Deep Fryers
(Every 2-4 Weeks) : Clean your deep fryers with a boil-out. Remove the old oil and add a fryer cleaning solution, following the manufacturer’s instructions.
Bring the solution to a simmer. If needed, use a soft brush with a long handle to loosen food debris stuck in the fry pot, then drain the fryer.
Rinse with warm water and dry before refilling with fresh oil. Boil-outs remove grime and food debris stuck in every part of the fryer. Our commercial deep fryer buying and maintenance guide has more on fryer care.
Griddles & Grills
(Every Week) : Deep clean. Follow the manufacturer’s recommendation. Use a bench scraper to remove stuck-on food, oil and grease buildup.
Scrape the entire surface of the griddle or grill systematically. Wipe off the grease around the cooking area as well. When you finish, use a clean cloth or paper towel to “season” the griddle surface with your preferred cooking oil (for example, avocado oil).
It is also a good idea to inspect the igniters and burners carefully and remove any debris or grease. Clogged burners run inefficiently and use more energy than they should.
Ovens & Holding Cabinets
(Every Week) : Deep clean. Follow the manufacturer’s recommendation. Clean the inside of the oven with a clean cloth, removing all debris. Clean the racks as well.
Inspect the oven door. Check both the seal around the door and how the door works.
The door should open easily and should not feel loose or wobble. Check the control thermostat and recalibrate it if necessary.
Check the exhaust fan and remove any debris or grease buildup. This helps the fan work better and improves airflow.
Commercial Beverage Dispensers
Commercial beverage dispensers such as coffee machines, soda fountains and ice machines need cleaning every 1 to 4 weeks, depending on what they dispense and how often they are used.
Coffee machines that are not cleaned build up minerals, scale and other hard water deposits, which change the quality and taste of the coffee.
Ice machines are notorious for growing bacteria in the bin and chute when they are not cleaned regularly.
Here is a basic maintenance checklist for common commercial beverage dispensers.
Ice Machines
(Every 2-4 Weeks) : Basic cleaning. Follow the manufacturer’s recommendation. Remove all the ice.
Scrape off any ice buildup. Remove the ice bin, then wash and sanitize it with a mild solution. Rinse it thoroughly with warm water and dry it before putting it back.
Replace the filters. Clean the condenser fins to remove dust and debris. Clean and sanitize high-touch areas and all around the ice machine.
(Every 4-6 Months) : Deep clean. You can have it professionally serviced, or your staff can do it.
Whoever does it should follow the manufacturer’s guidelines. The process involves taking the ice machine apart and cleaning and sanitizing its parts.
Coffee Machines
(Every 2-4 Weeks) : Descale the coffee machine using the manufacturer’s recommended descaling solution. Start a brew cycle with the descaling solution.
Empty the pot when done. Remove the spray head or nozzle and clean it thoroughly, using a soft brush if needed. Run at least one rinse cycle with warm water to remove any descaling residue.
Soda Machines / Soda Fountains
(Daily) : Basic cleaning. Remove the nozzles and soak them in warm water, with mild soap if needed. Remove the spill tray and clean it.
Let everything air dry. Clean the ice chute with soap and water as well. After soaking the nozzles, rinse them with water and let them air dry.
(Every Month) : Flush the syrup lines. Disconnect the syrup bag-in-box from the lines. Place the lines in a bucket of cleaning solution and dispense the solution through each line until it runs clean and clear.
Move the lines from the cleaning solution to a bucket of clean water. Dispense the clean water through each line for several seconds to remove any solution left in the line and nozzles. Flush thoroughly with clean, warm water, then put everything back together.
Lemonade Dispensers / Refrigerated Drink Dispensers
(Every 2-4 Weeks) : Deep clean. Follow the manufacturer’s recommendation. Drain the remaining lemonade and turn off the unit. Use a clean cloth and mild soap to clean the inside and outside of the dispenser.
Wash the tank with warm water and a mild solution. Rinse thoroughly with clean, warm water to remove any leftover solution.
Sanitize the dispenser with a food-grade sanitizer. Inspect and clean the gaskets and dispensing nozzles, using a soft brush on any buildup.
Look for mold. Check the dispenser’s temperature to make sure it is working properly, and replace the air filter.
Ice Cream Machines
(Every Month) : Deep clean. Follow the manufacturer’s recommendation.
Flush the machine with warm water until it dispenses clear water. Rinse the inner chamber again, this time with hot water, following the manufacturer’s cleaning guidelines.
Run a wash cycle and drain the machine when it finishes. Pour clean, warm water through the system again to remove any residue.
Take the machine apart. Check the manufacturer’s guidelines to see which parts you can remove.
Soak the removable parts in hot, soapy water for 15 minutes, making sure every part is fully submerged. When they are done soaking, rinse each part thoroughly with clean, warm water and let it dry.
Clean and sanitize the dispensing handle. Soak the removable nozzles or tips where the ice cream comes out. Clean and sanitize the catch tray.
Reassemble everything carefully and run a test cycle to make sure it works.
As you take parts apart, wash and brush them, keep an eye out for mold. You may need a bleach solution to remove it.
ICEE Machines / Margarita Machine
(Every Month) : Deep clean. Follow the manufacturer’s recommendation. Drain the remaining slush or specialty drink mix and turn off the unit. Wipe out the leftover mix with a damp cloth.
Carefully remove any removable parts, such as the dispensing valve and auger or blade. Clean each part thoroughly with warm water. Clean the holding tank with warm water.
Apply a food-grade sanitizer, then rinse thoroughly with warm water to remove any residue. Clean the dispensing nozzles by soaking them in warm water and using a soft brush on any buildup. Check for mold, and if you find any, clean it off with soap and water.
Also check and clean the evaporator and condenser coils, using a vacuum to remove dust and debris if needed. Reassemble everything carefully and test the machine to make sure it works.
Beer Taps & Nozzles
(Every Month) : Deep clean. Follow the manufacturer’s recommendation. Remove the faucet nozzles and soak them in a warm, mildly soapy solution.
If needed, use a soft brush to clean each nozzle and clear any buildup. Flush the beer lines thoroughly with warm water. Clean and sanitize the drip tray.
Remove any debris buildup. Sanitize the nozzles, beer lines and drip tray, then rinse them thoroughly with clean, warm water. Reassemble and test the dispenser to make sure it works.
Walls, Windows, Ceilings & Floors
Dirty walls and ceilings will get you marked down on a routine health inspection.
Operators often overlook these areas, especially ceilings and the walls behind equipment. Experienced owners build cleaning of walls, ceilings, and the spots under and behind equipment into their regular maintenance.
Walls, Ceilings & Floors
(Every Day or Week) : Sweep and mop floors daily, in both the front and back of house.
Clean the walls every day. Ceilings do not get dirty as quickly, but they collect dust, grease and dirt over time, so check and clean them once a week.
Behind & Underneath Equipment
(Every 2-4 Weeks) : Move equipment and clean the floor underneath and the walls behind it.
This area is often overlooked, but health inspectors check it. Before you move equipment, make sure it is turned off, and watch for any electrical, gas or plumbing lines connected to it.
Floor Drains
(Every Week) : Inspect all drains every day, and clean them at least once a week to keep the plumbing sanitary.
(Every 12 Months) : Professional service and inspection by a licensed plumber is recommended.
Windows
(Daily) : Clean all the windows in the restaurant with a glass cleaner, and sanitize high-touch areas like glass doors.
Pest Control
Pest control is crucial for restaurants, and health codes require you to keep pests out. Monthly visits by a licensed professional are standard. Keep the service reports on hand, because health inspectors may ask to see them.
Pest Control
(Every Month) : Professionally serviced.
(Every Day) : Watch for signs of roaches and rodents. If you spot any, call your pest control company and book a visit as soon as possible.
Commercial Dishwashers
A well-maintained commercial dishwasher cleans better on the first pass and wastes less water and energy.
Commercial dishwashers are expensive pieces of equipment that need frequent maintenance all year round.
(Every 3-6 Months) : Professionally serviced.
(Every Week) : Basic cleaning and inspection. Check that the temperature gauge works. For hot-water sanitizing machines, the FDA Food Code calls for a final rinse of at least 180°F (165°F for stationary-rack, single-temperature machines), no hotter than 194°F. Check the water level to make sure the pump is working.
Inspect and clean the spray arms and clear any clogs. Clean the filters. Check the gaskets and seals for signs of wear.
Replace worn parts if necessary. Descale the machine with the recommended descaling solution to remove mineral buildup.
POS, Tablets, Printers, Etc.
Last but not least, clean and sanitize your most-touched hardware, such as your POS (point-of-sale) system, tablets and printers.
Conclusion
Maintaining your commercial kitchen properly and consistently keeps it safe, clean and ready for inspection.
Most equipment failures that come from poor maintenance can be avoided, and good maintenance helps your equipment last longer. The hard part is not knowing what to do. It is making sure every task on this list actually gets done, on time, at every location.
A preventive maintenance app like MaintainIQ keeps each piece of equipment’s service frequency, next due date, instructions and preferred vendor in one place, so your staff know what to do and who to call. It also keeps a service history for every machine, so you can see what was done, when and by whom.